Ligurian Focaccia Recipes
ITALIAN FOCACCIA BREAD {LIGURUIAN FOCACCIA}
Classic Focaccia Genovese is the mother to all flatbreads. It's about ½ inch thick, a little chewy but still soft inside with a delicious olive oil crust on top and on the bottom.
Provided by Italian Recipe Book
Categories Bread
Time 40m
Number Of Ingredients 10
Steps:
- In a mixer bowl add lukewarm water and yeast.Let sit for a few minutes until yeast is completely dissolved.
- If you're using a stand mixer use dough hook attachment.Combine in a mixer bowl malt (or honey), flour, olive oil and salt. Give a quick stir with a spatula or a fork.
- Start kneading on low speed. Once flour has been completely incorporated increase the speed and knead for about 10 minutes until the dough comes together around the kneading hook, becomes elastic and smooth.Add a bit more flour if needed.
- Place the dough in a large bowl greased with extra virgin olive oil.Cover the bowl with a plastic wrap and kitchen towel.Let rise for 1.5 - 2 hours in a warm place (75-80F).Past that time the dough should double or even triple in size.
- Pour extra virgin olive oil on a quarter-sheet (9x13 inch) baking pan.Let the dough come out from the bowl onto the pan. Turn it over to coat another side of the dough with olive oil.
- Using your hands pat the dough down to fit the pan. Try to maintain the same thickness all over the pan.Cover with a lid if you have a lid that fits the pan or with linen towel and let rise for another 30-60 minutes or until it has doubled in size.In the meantime, prepare salamoia: beat quickly lukewarm water with extra virgin olive oil.Beat quickly lukewarm water with extra virgin olive oil for salamoia. Once your focaccia has doubled in size pour salamoia all over it.
- Lightly oil your hands and using your fingers press down the dough to imprint typical dimples all over focaccia.Sprinkle with coarse sea salt or sea salt flakes.
- Bake in a preheated to 450F oven for 15-20 minutes (preferably in the lower part of the oven).Once out of the oven brush your focaccia with extra virgin olive to taste.
LIGURIAN FOCACCIA
Make and share this Ligurian Focaccia recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 10-15 inch jelly-roll pan generously with olive oil.
- Make the dough: stir the salt into the flour and rub in the lard or oil with your hands, making sure it is evenly absorbed by the flour.
- Whisk the yeast into the water and use a large rubber spatula to stir the yeast mixture into the flour mixture; stir vigorously to make an evenly moistened dough that is not necessarily very smooth.
- Cover the bowl with plastic wrap; let dough rise at room temperature until it is doubled in bulk, about 1 hour.
- Once the dough has risen, scrape it onto the prepared pan and spread it evenly with the palms of your hands; if the dough resists, set the pan aside for 5 minutes to let the dough relax a little, then continue.
- Cover dough with oiled plastic wrap and let the dough rise in the pan until it is puffy; about 30 minutes.
- About 15 minutes before you are ready to bake, set a rack in the lowest level of the oven; preheat oven to 425°.
- Use your index finger to dimple the dough at 1 ½ inch intervals; drizzle with the olive oil and sprinkle with the salt.
- Bake the foccacia until it is deep golden in color, about 30 minutes.
- Before removing the focaccia from the oven, use a spatula to lift the focaccia to make sure the bottom is well-colored and done.
- Slide the focaccia from the pan onto a rack to cool.
- Cut the focaccia into 2- to 3-inch squares; best eaten on the day it is made.
Nutrition Facts : Calories 463.1, Fat 18.3, SaturatedFat 5.2, Cholesterol 10.1, Sodium 1554.1, Carbohydrate 64.1, Fiber 2.5, Sugar 0.2, Protein 9.1
More about "ligurian focaccia recipes"
LIGURIAN FOCACCIA | HOMEMADE RECIPE - MARICRUZ AVALOS …
From maricruzavalos.com
5/5 (2)Total Time 6 hrs 50 minsCategory BreadCalories 2075 per serving
- Add the remaining flour into the bowl of a electric mixer. Add the pre-fermented dough and the rest of the water, start kneading at low speed until the ingredients have amalgamated and formed a compact dough.
- Leave the focaccia rest for about an hour (while you preheat the oven). This last proofing allow the dough to absorb some of the brine, giving a wonderful taste as a result.
GENOESE FOCACCIA: THE PERFECT RECIPE
From asmallkitcheningenoa.com
LIGURIAN CHEESE FOCACCIA RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
THE FAMOUS FOCACCIAS OF LIGURIA - GREAT ITALIAN CHEFS
From greatitalianchefs.com
LIGURIAN FOCACCIA RECIPE | NUDO ADOPT
From nudoadopt.com
I TRIED SAMIN NOSRAT'S LIGURIAN FOCACCIA RECIPE | KITCHN
From thekitchn.com
SAMIN NOSRAT'S LIGURIAN FOCACCIA - KITCHN
From thekitchn.com
TRADITIONAL LIGURIAN FOCACCIA (INDIRECT METHOD)
From asmallkitcheningenoa.com
FOCACCIA DI GENOVA - AUTHENTIC ITALIAN RECIPE | 196 FLAVORS
From 196flavors.com
LIGURIAN FOCACCIA - BLYTHES BLOG
From blythesblog.com
LIGURIAN RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
LIGURIAN FOCACCIA RECIPE - TWIGG STUDIOS
From twiggstudios.com
LIGURIAN FOCACCIA — SALT FAT ACID HEAT
From saltfatacidheat.com
HOW TO MAKE CRUNCHY LIGURIAN FOCACCIA | MARCELLINA IN CUCINA
From marcellinaincucina.com
LIGURIAN FOCACCIA WITH OLIVES, FENNEL & RED ONION - FOOD …
From foodandtable.com
FOCACCIA GENOVESE RECIPE (WITH SALAMOIA) - STEFANIA'S KITCHENETTE
From stefaniaskitchenette.com
LIGURIAN FOCACCIA - PLAIN.RECIPES
From plain.recipes
EASY FOCACCIA BREAD: NO-FUSS LIGURIAN FOCACCIA - THE PRACTICAL KITCHEN
From thepracticalkitchen.com
FOCACCIA (FüGASSA) ALLA GENOVESE (GENOA-STYLE FOCACCIA)
From giallozafferano.com
LIGURIAN FOCACCIA: THE AUTHENTIC RECIPE | EATTIAMO
From us.eattiamo.com
LIGURIAN FOCACCIA - ITALY SEGRETA
From italysegreta.com
LIGURIAN FOCACCIA: RECCO, VOLTRI AND OTHER VARIETIES
From lacucinaitaliana.com
LIGURIA BAKERY FOCACCIA RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LIGURIAN RECIPES - TRADITIONAL RECIPES FROM LIGURIA
From nonnabox.com
IN SEARCH OF THE BEST FOCACCIA IN LIGURIA, INSPIRED BY SAN FRANCISCO ...
From thecuriousappetite.com
12 PASTA RECIPES FROM LIGURIA. – THE PASTA PROJECT
From the-pasta-project.com
LIGURIAN FOCACCIA - UN'AMERICANA IN CUCINA
From unamericanaincucina.com
LIGURIAN FOCACCIA RECIPE: HOW TO MAKE LIGURIAN FOCACCIA
From masterclass.com
LIGURIAN FOCACCIA RECIPE - HOW TO MAKE FOCACCIA BREAD, ITALY
From italiadelight.it
ALL TYPES OF FOCACCIA BREAD IN LIGURIA | A SPRINKLE OF ITALY
From asprinkleofitaly.com
CHEF SAMIN NOSRAT'S LIGURIAN FOCACCIA - NORBERT'S KITCHEN
From norbertskitchen.com
SAMIN NOSRAT'S LIGURIAN FOCACCIA — THE PANTRY RAID
From thepantryraid.net
LIGURIAN FOCACCIA – GEORGIE AT HOME
From georgieathome.com
LIGURIAN FOCACCIA RECIPE (FüGASSA) | SAVEUR
From saveur.com
LIGURIAN FOCACCIA – THE CHEF MIMI BLOG
From chefmimiblog.com
FOCACCIA RECIPE FROM LIGURIA - ITALIAN CONNECTION
From italian-connection.com
FOCACCIA GENOVESE {STEP BY STEP} | MARCELLINA IN CUCINA
From marcellinaincucina.com
10 TOP-RATED FOCACCIA RECIPES TO MAKE AT HOME | ALLRECIPES
From allrecipes.com
MAKING FOCACCIA THE LIGURIAN WAY | A GLOBAL AFFAIR
From aglobalaffair.com
LIGURIAN FOCACCIA — LAUREL EVANS
From laurelevans.com
RECIPES | @BRUCE2GE3 | FLIPBOARD
From flipboard.com
BEST FOCACCIA RECIPE FROM GENOVA - LA CUCINA ITALIANA
From lacucinaitaliana.com
LIGURIAN FOCACCIA BREAD - FINEDININGLOVERS.COM
From finedininglovers.com
FOCACCIA GENOVESE, THE TASTE OF LIGURIA! | THAT'S LIGURIA!
From thatsliguria.com
SOURDOUGH LIGURIAN FOCACCIA | TOTAL CARE DENTAL | HOLISTIC DENTISTRY
From totalcaredental.com
TRADITIONAL LIGURIAN FOCACCIA RECIPE - AN AUTHENTIC ITALIAN FOCACCIA
From fooddrinkdestinations.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love